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Kiowa Foodie

Food & Recipes | Native american & southern inspired cuisine | OKIE Life

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Honey Butter Rustic Loaf RecipeB
Categories
  • Baking
October 21, 2021

Bake Happy: My Honey Butter Rustic Loaf

I’m not saying it’s the best smell in the world, but when this crazy train of life comes to its last stop and I reach..

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Bison Ravioli with Blackberry SauceM
Categories
  • Native American Cuisine
October 17, 2021

Modern Indigenous: Bison Stuffed Mint Ravioli with Blackberry Sauce

In this Native American-inspired dish, earthy ground bison from Oklahoma is seasoned with sage and stuffed inside a homemade ravioli flavored with a rough chop..

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Native American inspired sumac sugar drop cookies.B
Categories
  • Native American Cuisine
August 28, 2021

Bake Happy: My Sumac Sugar Drop Cookie Recipe

“Today me will live in the moment, unless it is unpleasant. In which case me will eat a cookie.” – The Cookie Monster, Sesame Street..

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KIowa Disco Macarons at Cafe DiscoO
Categories
  • Native American Cuisine
August 15, 2021

OKC Eats: A Native American Inspired Macaron Celebrates Indigenous Food

A Native American woman walks into a macaron shop… No, it’s not the setup for a joke. It’s actually the surprising, somewhat unlikely, beginning of..

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Learn to make Mrs. Upchurch's cheese enchiladas.C
Categories
  • Spicy
July 30, 2021

Cooking with Love [Mrs. Upchurch’s Cheese Enchiladas]

There’s a dish you cook. It’s special.  You know the one I’m talking about. Maybe it’s not the most gourmet or impressive. It probably isn’t..

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Two Sisters Blue Corn PizzaB
Categories
  • Native American Cuisine
July 21, 2021

Blue Corn Two Sisters Pie [Native American Inspired Pizza]

Blue corn is the inspiration for this recipe which takes modern pizza in a unique direction that celebrates Indigenous ingredients and culture. The beating heart..

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Three Sisters Native American SaladN
Categories
  • Native American Cuisine
June 22, 2021

Native American Summer Cuisine: Make a Three Sisters Salad

The Three Sisters – corn, squash and beans – feature prominently in Native American food tradition. For centuries, Indigenous people planted these nutrient-rich staples together..

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Steelhead Trout with Microgreens and BlackberriesT
Categories
  • Okie Cuisine
April 28, 2021

The Year of the Microgreen and My Steelhead Trout Recipe

I’m driving down County Line Road on the outskirts of Chickasha, Oklahoma – a small town in the heart of the Great Plains. It’s one..

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Lime grits and chipotle charred Mexican street corn.L
Categories
  • Spicy
  • Summer Eats
March 21, 2021

Lime Grits and Chipotle Street Corn

This lime grits and charred street corn recipe is a revelation. While it may not be life-changing, one bite will convince you it is at..

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Chicken Fried Steak on Fry BreadL
Categories
  • Native American Cuisine
March 3, 2021

Looking Back: The Unexpected Comfort of Chicken Fried Steak During a Pandemic

It’s almost midnight. I’m in pajamas, pacing on my front porch, impatient for the Postmates delivery guy. If he rings the bell, four dogs behind..

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El Super Torta El Chavo TortasO
Categories
  • Okie Cuisine
February 9, 2021

OKC Eats: The Best Hidden International Food Spots in Oklahoma City

To live adventurously in the age of a pandemic is to live dangerously. That means we probably won’t be exploring the streets of Oaxaca anytime..

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Grits ShakshukaB
Categories
  • Breakfast
  • Okie Cuisine
January 16, 2021

Brunch Ideas: Southern Style Cheddar Grits Shakshuka

Call it grits. Call it polenta. Either way, it’s darn tasty. This recipe is like Shakshuka (a delicious African dish of poached eggs and tomatoes)..

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Honey Chipotle Biscuits2
Categories
  • Breakfast
  • Okie Cuisine
January 7, 2021

2020: Looking Back and the One Recipe I’d Keep for the Next Pandemic

2020. Dumpster fire. Tragedy. Absurdist comedy. Words like “apex” and “pandemic” became part of our shared daily vocabulary. We wore face masks and washed our..

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Cranberry Bison Pot RoastD
Categories
  • Christmas
  • Dinner
  • Main
  • Meat
  • Native American Cuisine
January 2, 2021

Dinner Ideas: Make a Mouthwatering Cranberry Bison Pot Roast

The roast. Simple. Satisfying. This dish arrived with European settlers to American shores from France in the form of boeuf à la mode. Today, its..

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bake bread baker baking biscuits bison blue corn crust blue corn pizza crust bread recipes breakfast brunch comfort food cookie cookie recipes corn easy bread grits honey butter bread indigenous indigenous inspired kiowafoodie local food macaron mexican food native native american Native American cookies Native American desserts Native American recipes no-knead bread oklahoma pasta pizza crust pizza dough quick bread recipe recipes rustic bread rustic loaf southern cooking squash sugar cookie sugar cookies sumac sumac cookies yeast bread recipes

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Slow-braised bison roast, hominy, butternut squash Slow-braised bison roast, hominy, butternut squash, and scratch-made sage biscuits… I call this my version of Indigenous pot pie. My friends at @benjaminleebison and I will be sharing this recipe soon. In the meantime, I’m going to look at these pics and wish for sweater weather and all of the wonderful comfort foods coming this fall.

***Visit @benjaminleebison to purchase ethically, humanely Oklahoma-raised bison meat products.***

#bisonofinstagram #potpie #comfortfood #bison #indigenous #indigenouscooking #biscuits #foodstragram #okcblogger #kiowafoodie #okceats #405food #whatscooking #inmykitchen #nativeamerican
Peach crumble without the guilt? Easily whip up a Peach crumble without the guilt? Easily whip up a beautiful fruit salad this week and make use of those gorgeous, juicy summer peaches. A simple streusel topping adds an unexpected southern gourmet touch and satisfying crunch. Include a garnish of beautiful greens like these lovely sunflower microgreens from my friends at @littlebitsofgreen. Mint would work wonderfully, too.

Peach Crumble Salad

6-8 peaches sliced
Honey
Streusel topping 
Greens (mint or microgreens)

Directions: Slice peaches, add greens, drizzle honey, sprinkle with streusel and cinnamon. 

Streusel Ratio

1:1:1.5

1 cup sugar
1 cup butter or 1 stick
1/2 cup flour or dry ingredients 
Add cinnamon and a dash of chipotle 

Mix ingredients with a fork in a clawing motion. Spread on a sheet pan. Bake at 350 until golden brown. Then, use a spatula to flip over the topping and crisp on the other side.

#summersalad #peachcrumble #peachrecipes #freshpeaches #okc #okcblogger #foodwriter #easyrecipesathome #summerfoods
Big. Buttery. Tender. I’m dropping the small ba Big. Buttery. Tender.

I’m dropping the small batch recipe for my buttermilk and honey butter biscuits this morning. These biscuits were my contribution to the @bakersagainstracism Bake Sale organized by @buisbreads. 

Grab the recipe and make a batch of your own this weekend. If you’d rather buy them, I am at the @farmersmarketatscissortailpark on the last Saturday of each month through October.

Butter Bliss Buttermilk Biscuits 

3 1/4 cups self-rising flour (King Arthur)
1 Tbsp sugar
1 1/2 cups of cold buttermilk, more as needed 
1 (8 oz) frozen stick of Kerry Gold unsalted butter, cubed or cut in thin pats 

Mix your dry ingredients and incorporate the butter with a bench scraper or your fingertips until it becomes a coarse meal with pea sized butter. 

Add buttermilk in increments until a shaggy dough is formed (stop before the dough becomes too sticky). Then, dump the dough onto a lightly floured surface and laminate: divide into two portions, stack and pat back into a square. Repeat 3 times.

Cut into large squares. 

Brush tops with: 1 egg yolk mixed with a splash of buttermilk. Add freshly cracked black pepper.

Add to a parchment lined baking pan, slightly touching. Freeze for 30 minutes.

Preheat your oven to 475 and bake at 425 or 400 for approximately 20 minutes or until done. 

Finishing touch: melt butter and honey and drizzle this mixture over the tops and in between the biscuits while they are still hot. Sprinkle with a few tiny pinches of flaky salt (optional).

Allow to cool slightly before eating.

#biscuits #southernbiscuits #southernfood #biscuitrecipe #recipeshare #okc #bakersagainstracism #bakesale #okcblogger #405eats #lovechildbiscuits #kiowafoodie #okc #okcfood
Because… biscuits. Visit @lovechildbiscuits fo Because… biscuits. 

Visit @lovechildbiscuits for more scratch made biscuits and scones.

#okcblogger #baking #bakingreels #foodreel #smallbakery #foodiereels #okc #thisisoklahoma #fortheloveofbaking
Maybe it’s the triple digit Oklahoma heat trying Maybe it’s the triple digit Oklahoma heat trying to melt me alive, but chilled pasta salad feels like it may be my favorite summer comfort food at the moment. That’s why I hope you give my avocado-lime-cilantro version a chance. It’s pretty fabulous, and I’m not the biggest avocado fan, but the lime and cilantro really cut through the richness. This salad doesn’t use Mayo either. Its creamy texture comes from the avocado and a little trick of mine — add heavy cream when you boil the pasta. 

Another tip? I like adding different pasta shapes for visual appeal and mouthfeel. Also, never forget to garnish with fresh greens before serving and a fresh squeeze of lime.

Directions:

First, create your avocado base. Peel and mash 4-6 avocados and add them to a mini food processor with 1 bunch of cilantro (stems cut off), and a little olive oil. Add a few tablespoons of lime juice (depending on preference), about a 1/3 cup of sour cream, and a pinch of sea salt. If you have some fresh pesto, add a tablespoon. 

Mix until you have a creamy consistency and taste for flavor. You can thin out your base with a bit of olive oil or more lime juice. Add more sour cream as needed.

Cook 2 cups of pasta in hot, salted water with a few glugs of heavy whipping cream. This adds a beautiful, extra layer of creaminess to your pasta. 

Drain (leave a little pasta water) and set your pasta aside and add your creamy avocado mixture. Chill and serve on a hot summer day with cold rotisserie chicken or cold fried chicken. 

And voila! A cool summer feast.

#pastasalad #summerfood #okcblogger #easyrecipes #whatsforlunch #inmykitchen #summerrecipes #eatgreen #okceats #okcfood #recipedeveloper #foodwriter #coldfood #okc #lookatmeedibleokc
👉🏽Recipe Drop: Sovereign Nation Scones 2 cu 👉🏽Recipe Drop: Sovereign Nation Scones

2 cups self-rising flour (@whitelily)
1/2 cup dark rye wheat flour (@bobredmill)
2 Tbsp brown sugar
2 Tbsp cane sugar
1/2 tsp fine sea salt

5 Tbsps cold brown butter, softened
4 Tbsps cold butter, cubed

1/2 cup @skydancebrewing Sovereign Nation Stout beer
1 large egg, beaten
1/2 cup heavy cream, more as needed

Finishing: 1 egg yolk, 1 Tbsp stout, turbinado sugar

Mix dry ingredients. Add cold or frozen butter. Incorporate by hand or with a bench scraper until butter is pea sized. 

Mix egg, cream, and vanilla. Add liquid and bring dough together until just mixed. Don’t overwork the dough. Dump onto a lightly floured surface. Pat into an inch thickness, cut in half and stack. Repeat 2 more times. This laminating process helps creat layers.

Pat into disc and cut 8 wedges. 

Beat one egg yolk with a Tbsp of Sovereign Nation Stout. Brush tops with yolk and sprinkle generously with turbinado sugar.

Add to a parchment lined baking tray, spacing 2 inches apart. Freeze for 15-30 minutes.

Bake in a preheated oven at 425 for 15 to 20 minutes, turning pan halfway through baking.

When done, lightly drizzle with more brown butter and cool on a wire wrack.

Note: You can substitute any flavorful stout if you cannot find Sovereign Nation.

Tip: If you want to make easy drop scones, use an ice cream scoop to create balls and place on your baking tray. Follow the same instructions, just skip the shaping and cutting steps.
👉🏽Recipe Drop: Sovereign Nation Scones 2 cu 👉🏽Recipe Drop: Sovereign Nation Scones

2 cups self-rising flour (@whitelily)
1/2 cup dark rye wheat flour (@bobredmill)
2 Tbsp brown sugar
2 Tbsp cane sugar
1/2 tsp fine sea salt

5 Tbsps cold brown butter, softened
4 Tbsps cold butter, cubed

1/2 cup @skydancebrewing Sovereign Nation Stout beer
1 large egg, beaten
1/2 cup heavy cream, more as needed

Finishing: 1 egg yolk, 1 Tbsp stout, turbinado sugar

Mix dry ingredients. Add cold or frozen butter. Incorporate by hand or with a bench scraper until butter is pea sized. 

Mix egg, cream, and vanilla. Add liquid and bring dough together until just mixed. Don’t overwork the dough. Dump onto a lightly floured surface. Pat into an inch thickness, cut in half and stack. Repeat 2 more times. This laminating process helps creat layers.

Pat into disc and cut 8 wedges. 

Beat one egg yolk with a Tbsp of Sovereign Nation Stout. Brush tops with yolk and sprinkle generously with turbinado sugar.

Add to a parchment lined baking tray, spacing 2 inches apart. Freeze for 15-30 minutes.

Bake in a preheated oven at 425 for 15 to 20 minutes, turning pan halfway through baking.

When done, lightly drizzle with more brown butter and cool on a wire wrack.

Note: You can substitute any flavorful stout if you cannot find Sovereign Nation.

Tip: If you want to make easy drop scones, use an ice cream scoop to create balls and place on your baking tray. Follow the same instructions, just skip the shaping and cutting steps.
Got 15 minutes? Then, you have time to whip up thi Got 15 minutes? Then, you have time to whip up this beautiful, simple summer meal. Ahi lovers, this one deserves a spot in your rotation. Serve on repeat, swapping out vinaigrette flavors and heirloom tomatoes all summer long.

What I also love about this meal is that you can serve it hot or chilled, and no advanced cooking skills are required. (See my reels for a quick video)

First, pat two Ahi tuna steaks dry and coat them with olive oil, salt, and pepper. Sear them in a hot pan or on the grill for a few minutes on each side. Serve them with thick cuts of salted fresh tomatoes.  Generously drizzle both with a homemade vinaigrette of red wine vinegar, balsamic vinegar, salt, olive oil, and chili sate and dry chili flakes. Add microgreens for added oomph! 👉🏽Mine are red cabbage greens from @littlebitsofgreen.

#quickmeals #ahituna #whatsforlunch #summerrecipes #okcblogger #kiowafoodie #homecookingfood
Here’s a breezy meal you can serve hot or chille Here’s a breezy meal you can serve hot or chilled this summer. First, pat two Ahi tuna steaks dry and coat them with olive oil, salt, and pepper. Sear them in a hot pan for a few minutes on each side. Serve them with thick cuts of salted fresh tomatoes.  Generously drizzle both with a homemade vinaigrette of red wine vinegar, balsamic vinegar, salt, olive oil, and chili sate and dry chili flakes. Add microgreens for added oomph! 👉🏽Mine are red cabbage greens from @littlebitsofgreen.

#quickmeals #ahituna #whatsforlunch #summerrecipes #okcblogger #kiowafoodie #homecookingfood
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